How do you determine flour strength for sourdough baking?
Protein content is the main clue you can read off a package: more protein means more gluten, which lets the dough ferment longer before it breaks down, so higher protein equals a stronger flour. In Italy the W value describes the same thing, with higher W flours standing up to long fermentations. For a freestanding loaf aim for at least 12 percent protein, and treat anything well above that as very strong.
Answered by Hendrik, The Bread Code
From the book
In Italy the so-called W-value has been introduced to better show how the flour will behave. A dough is made, and then the resistance of this dough to kneading is measured. The more gluten a flour has, the more elastic the dough is, and the more it will resist kneading. A higher W flour will have a higher gluten content and allow for a longer fermentation period. But at the same time, it is also harder for the microbes to inflate the dough as there is more balloon material. To make an excellent fermented product out of a high W flour you will need to have a long fermentation period. The long fermentation period also means that your microbes will enrich your dough with more flavor.
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